Malted Ice-box Cake

An ice-box cake is made up of layers of biscuits and whipped cream, set overnight in the fridge so it softens and becomes one squidgy cake. Our chocolate malt version will take you straight back to your childhood!

Hands-on time 20min, plus overnight chilling. Cooking time about 5min. Serves 12

◆ 600ml (1 pint) double cream ◆ 4tbsp malt powder – we used

Horlicks ◆ 1tsp vanilla extract ◆ 2tbsp icing sugar ◆ About 250g (9oz) Maltesers, roughly chopped (a handful reserved to decorate) ◆ About 300g (11oz) malted milk biscuits, plus extra to decorate, optional for the chocolate sauce ◆ 125ml (4fl oz) double cream ◆ 100g (3½oz) dark chocolate,

chopped ◆ 1tbsp golden syrup

1 Lightly oil an 18cm (7in) loose-bottom cake tin, then line with clingfilm. In a large bowl, whip the cream, Horlicks, vanilla and icing sugar to soft peaks. Fold in two thirds of the Maltesers. 2 Line the bottom of the tin with about a third of the biscuits, then spread with about a third of the whipped cream mixture. Repeat twice more, finishing with cream. Transfer to the fridge and chill overnight. 3 The next day, make the chocolate sauce. Heat the cream, chocolate and syrup in a small pan over a gentle heat,

stirring occasionally, until the chocolate is melted and the sauce is smooth. Remove from the heat and set aside to cool to room temperature. 4 Release cake from the tin and put on a serving plate. Carefully take off the clingfilm. Pour the sauce over the top, encouraging it to drip down the sides. Top with remaining Maltesers and extra biscuits, if you like, to decorate. PER SERVING 587cals, 5g protein, 43g fat (26g saturates), 43g carbs (27g total sugars), 2g fibre